Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.
We loved this recipe but it is soooooo hot! Per a previous review, I cut down to 2 cans of beans, and only used 1/4 tsp of cayene pepper and added some sour cream to cool it down but still...HOT! I will make again but I will eliminate the jalapeno peppers altogether (I'm not a huge fan of them anyways), cut the cumin down to 1 tsp and omit all cayenne pepper. Really, the taste is fabulous...if your not weak of tongue. I was practically sweating just eating a bowl! Still, will make again with my alterations.
Read MoreWe loved this recipe but it is soooooo hot! Per a previous review, I cut down to 2 cans of beans, and only used 1/4 tsp of cayene pepper and added some sour cream to cool it down but still...HOT! I will make again but I will eliminate the jalapeno peppers altogether (I'm not a huge fan of them anyways), cut the cumin down to 1 tsp and omit all cayenne pepper. Really, the taste is fabulous...if your not weak of tongue. I was practically sweating just eating a bowl! Still, will make again with my alterations.
First of all Excellent the tase is quite unique. Two helpful hints. I put everything together before I even turned on the flame on my big pot. Also I put the cheese in last so that it would not burn on the bottom of the pot. Made it both ways and frankly both ways turned out the same with the surprise when you eat it the next day. WOW!
I added a can of corn, used a can of cream of chicken in place of one can of chicken broth, used all mild green chilies instead of jalapenos (it came out perfectly spiced), and threw everything into the crockpot on high for 4 hours. I hand-shredded the chicken at the end and put it back in. Delicious! Oh, and I also pureed one can of the white beans and that really helped to thicken things up.
This chili is outstanding. My husband isn't a big fan of chili, so I thought maybe a white chicken chili would interest him instead. Ten bowls later, I can assure you he (and everyone else) loves it! Serve with a dollop of sour cream and a scoop of salsa on top...it tastes great once it's stirred in. But be careful if you don't like hot foods, or are serving to people who don't. It is considerably hot (and this is coming from someone who eats jalapenos out of the jar, wasabi with a spoon, and puts cayenne pepper in her green bean casserole). Cool it off with less jalapenos (replace with mild green chiles) if you need to. I also like to serve this chili over a serving of rice (sounds strange, but it's really really good!).
We loved this recipe but it is soooooo hot! Per a previous review, I cut down to 2 cans of beans, and only used 1/4 tsp of cayene pepper and added some sour cream to cool it down but still...HOT! I will make again but I will eliminate the jalapeno peppers altogether (I'm not a huge fan of them anyways), cut the cumin down to 1 tsp and omit all cayenne pepper. Really, the taste is fabulous...if your not weak of tongue. I was practically sweating just eating a bowl! Still, will make again with my alterations.
OH MY GOSH! This was great!!! I used skinless, boneless chicken tenders instead of the cooked chicken. I sauted them until they were no longer pink, then added the onions, fresh garlic, chiles, and spices to the same saute pan...Then I dumped everything into a big stew pot, and simmered it for an hour or so. I also added about 2 tsps of Chili Powder, and substituted shredded Colby/Jack cheese...This recipe got rave reviews from everyone! I served it with warm flour tortillas, and a huge salad. YUM! Will make this again!.
This soup is nothing short of awesome. My husband raved about this soup for 2 days. I did brown the cooked chicken w/ the onions, didn't have white beans, just used 1 can navy beans & 1 can dark red kidney beans, added some frozen corn and 1 can of cream of chicken. Then, since it was EXTREMELY spicy (quite a kick) and sort of thin, I added some diced potatoes to absorb some of the broth and "kick". My husband was getting it out of the pot before I even added the cheese, which I'm sure is just as good sprinkled on top later. This recipe really surprised me on how it tasted like something you would get @ a pricey restaurant. It smells really good when cooking and would be an awesome soup to serve @ a party (and impress your guests). Way to go!
This is the BEST chili! By far my new favorite. It's the perfect amount of spice, very warm! I used pepperjack cheese and replaced 1 can of white beans with black beans. I added 1/2 c. sour cream at the end and topped with tomatoes. This is absolutely wonderful chili, thanks for a GREAT recipe!
This is SO good! I just made it and am waiting for my husband to get home; if he doesn't hurry, it will be too late. :-) We like hot spicey foods, but we don't like it so overpowering that the heat takes over the flavor. SO! I used only 2 tablespoons of the jalapenos and chopped them up very finely so they would be well-distributed throughout the dish. I also used 1/4 tsp of cayenne pepper. This is perfect seasoning for us. I also only put in one can of chicken broth on the advice of other reviewers, and I added a 4th can of beans to thicken it up a bit. Thank you, Cathy! It is great!
Yum!! We loved this recipe. Made some changes. Used one pound all white meat ground turkey and 2 skinless, boned chicken breasts diced. Cooked the meat together with the seasonings. Added some chili powder to the seasoning. Reduced the cayenne to 1/8 teaspoon. To further lower fat I skipped the cheese and put 1/2 can beans in food processor and used this to thicken. Garnishes on side to use as desired were: cheese, tortilla chips, sour cream, salsa and red onion. Warms your tummy in this very chilly winter!
I love this recipe! However, I make a few modifications.. #1, I throw everything into a crockpot (including the uncooked chicken) and let it all cook together. #2. I puree the white beans before putting them into the mix. This makes it much thicker and chili-like. #3. Once the chicken is cooked I shred as opposed to chopping it. I also don't use that much chicken broth - maybe a cup or a cup and a half. It's a very thick and rich chili when it's all done - delicious!
So good I doubled it the second time I made it for leftovers! Delicious the first day but even better the second day as the flavors infuse. I double the green chile peppers and leave out the jalapenos to make it kid friendly, and it's still plenty spicy. I also puree one can of beans for thickening and serve extra cheese on the side for topping. Best white chili I've ever had! Thanks for this awesome recipe!
Wowzer...this was awesome, but HOT! My 4 oz can of jalapeno peppers really packed a punch, but it was oh so yummy! I only used 1 can of small white beans, which I pureed before adding to the pot. It made the chili nice and thick. I also used a whole block of pepper jack cheese, which I grated. Next time I make this, I will use a rotisserie chicken (if I can remember to buy one) instead of the boiled chicken tenders I used. At the end, I threw in a handful of chopped cilantro and served the chili over crushed tortilla chips. This was excellent and I can't wait to make it again. Thanks a million.
I just won a chili cookoff with this recipe, out of 12 entries! I was a little short on time, so I did end up using a store-bought garlic and herb rotisserie chicken, which I shredded. I also doubled the amount of green chiles, left out the jalapenos, added a small jar of salsa verde, and doubled the cumin so that it tasted more like chili than chicken soup. I took someone else's advice and pureed one can of the beans for a thicker texture, swirled sour cream on top, and sprinkled chopped cilantro on top for a prettier presentation. People were clamoring for the recipe, and I'm making another batch this week for the folks who weren't able to taste it before it was all eaten up. My first chili cook-off win ever!
everyone loved it. used a costco chicken shredded (about 4 cups- no wings or legs). too much chicken. next time stick to 3 cups. used about 1/4 of the jalapenos and perfect (served rest on side). served w/ crushed tortilla chips too- so yummy. left cheese on side and sour cream (added lots of sour cream to kids bowls to cool down the kick). cooked on stove brought to a boil then put it in slow cooker on low for an hour and then kept it warm so it was ready when we got home. i pureed 1 of the cans of navy beans but i bet 1 1/2 would be better- also used the blender/puree thing in the entire crock pot to make a tiny bit thicker. depends on your preference. served w/ bread and hot dogs. yummy. enough for 6 adults or 4-5 adults and a few kids.
I've made this twice now, and both times the pot has been licked clean! I use my crockpot on low and throw in raw chicken breasts with the chicken broth and diced onions ans let it cook for a couple hours. Then I add the seasoning and chilies and jalapenos and give it another couple hours. Then I hand shred the chx breasts and add 2 cans of white beans, 1 can of black beans and 1 can of corn. Another few hours in the crockpot and its ready! Sprinkle cheese and a dollop of sour cream and its amazing!!
FANTASTIC! I do have to agree, however, that we must call this what it is - soup. But FANTASTIC SOUP! The variations I made: -Pureed one of the cans of white beans -Added one can of Black Beans -Added frozen corn -Used only 1 Tbs Jalapenos -Added extra can green chilis -Added dollop of fat free sour cream to each bowl -Omitted cheese in soup, but sprinkled some on top of each serving -Used one whole rotisserie (sp?) chicken instead of cooking my own -Used 1/2 called for cayene pepper -After cooking onion, threw rest of ingredients in the crock pot on low for 6 hrs Made MUCH more than 4 servings! My crockpot was full. This resulted in a yummy, yummy soup. Spice mild enough for my 3 & 5 year olds. Hubby and I added some extra jalapenos to each of our bowls to kick ours up a notch, but it was plenty good without it. Served with cornbread - mmmm! THANK YOU, THANK YOU, THANK YOU!
I think the key to this recipe is to use shredded chicken instead of chopped. Boil the chicken with the garlic (I doubled the garlic and onions), onions, jalapeños, green chiles, spices and broth until it's able to be shredded, then return to the broth and simmer on low for as long as possible. Then add the beans (undrained) and the cheese. It's absolutely delicious! You should NOT radically alter the recipe. P.S.: The perfect accompaniment to this recipe is Absolute Mexican Cornbread (http://allrecipes.com/Recipe/Absolute-Mexican-Cornbread/Detail.aspx).
We used mild green chilies and a little less garlic. topped with a dollup of sour cream, shredded cheese and a little salsa for color. Good with some corn bread too!
I usually make my Mom's recipe for white chicken chili, but have always found it too much like a soup, rather than a chili. Tried Cha Cha's last night and it was fantastic! Maybe it's not quite as thick as chili, but it's really close. I put in 2 1/2 cans of navy beans and then smashed up the other 1/2 can, which helped to thicken it. Also, I used 2-3 teaspoons of the jalapenos and green chilis, rather than the amount called for. In addition, rather than chicken broth, I used store-bought chicken stock. I also cooked it for an hour, rather than the time called for. When it was done, I spooned it in individual bowls and hubby and I added cheese and sour cream to our liking. This was fantastic, only takes one pot to make, and will definitely be made again in our house!
This really is a fabulous recipe. If you are thinking it is too spicy, just omit the jalepenos. I add a cup or two more of chicken broth and I use different kinds of beans each time I make it. I love it with Black Eye Peas. We sprinkle green onions, cilantro, monterey jack cheese, crushed tortilla chips, guacamole, sour cream, and a lime wedge on top. SO INCREDIBLY GOOD! A real comfort food. This is almost just like the White Chili recipe from Beyond Parsley. A cookbook put out by the Junior League of Kansas.
This was fantastic. Reading the reviews, I followed the recipe with the exception of only adding 2 tbls of chopped up jalepenos and I added 1/2 cup sour cream, it really needed that to make it white, and not soupy looking. Will be making this again and again in my crock pot. Cooked the chicken first in the crock pot for 4 hrs on low and shredded it after that. Great.
This was fabulous, and much easier than my old recipe that started with dried beans. I had grilled chicken breasts on hand, so I shredded 3 large ones up for this chili. I also modified amounts of spicy stuff, as we are not terribly fond of very spicy food. I used 4 ounces of “tamed” jalapeños, and only ¼ teaspoon of cayenne. Before serving, I smashed some of the beans in the pot to thicken the chili a bit. I also topped the chili with the jack cheese instead of stirring it in. Additional toppers were chopped avocado, thin sliced scallions and salsa verde. If you don’t have salsa verde, just some cilantro would be great. Tamed jalapeños are a jarred product from Mezzetta’s. The jalapeño was developed by Texas A & M Univ., and they have greatly reduced the capsaicin in these peppers. They have all the flavor of traditional jalapeños, with *much* less heat. We absolutely love them. My old white chili recipe has been replaced!
Very simple. I'd never made white chili before, this is a good beginner recipe. I added two chopped red peppers which I sauteed with the onion and garlic and used Bill Echols taco seasoning(minus the hot spices because the soup would be hot enough without adding more chili pepper. I've got two kids I'm feeding, too.) I also added a small bag of frozen corn from Tacoma Boys. It's warm here, so I put all the ingredients in the crockpot and let it cook away on low all day. I think that might have been a bad move, because the chili came out kind of soupy. Other than that, I thought the flavor of this was very good, though a little weak. Could use a little more taco seasoning. I made Mexican Sunset Bread to go with. NOTE: I read somewhere that if you mash up one can of your beans, you don't have to worry about it thickening up. That's what I did and it would have worked out great, had I not made it in the crockpot. The next day, I did end up adding another round of Bill Echols taco seasoning and fresh cilantro. That helped the flavor quite a bit.
Delicious! I didn't know how this would turn out since there wasn't a thickening ingredient like red chili, but when everything is in the pot and you add the shredded cheese it thickens up perfectly! I did omit the can of jalapenos and stuck with the green chilies. Recipe is a keeper! thanks
Have made this twice -Would give this 5 stars but I tweek it so I can't give it five as it stands. It is definitely on the hot side, I ease up on the peppers a bit and it is still plenty spicy. I like cumin, so I add a bit more. Add a small can of diced, drained tomatoes..Then I add a little heavy cream to make the color more white, use the hand blender to make it a little smoother, and then top it with sour cream for a cooling affect and cilantro for color. YUM! Now its ready for 5 stars!
Delicious!! I used rotisserie chicken from grocery store and shredded. Added some frozen corn but Followed directions exactly and it turned out GREAT! Thanks!
Definitely 5 stars with only minor changes. I pureed some of the beans, added an entire de-boned rotisserie chicken from the supermarket and halved the cayenned. I also sauteed the onions until they were caramelized. Fabulous!
Just in case anyone is wondering this makes 9 cups (when you use 4 chicken breast's) and it is 3 Weight Watcher points per 1 cup!!!!!!!!! Love this soup it is great!
I have made this recipe twice. The first time I followed the recipe without the green chilli peppers and about half of the spices. It was very good. The second time, I used left over turkey meat from Thanksgiving and followed the recipe exactly as printed. This was entirely too spicy for us (even my husband, who likes it very spicy). So I added the following: 1 large onion, 1 stalk celery, and 1 carrot (all diced), an extra can of chicken broth and 1 can of veggie broth. This helped to lighten the heat. I will make this again because the general recipe is very good. With a little improvising this can be adjusted to your preferences.
If you are like me, and prefer to save as much time as possible, cook this in your slow cooker. I added all ingredients except cheese (used 3 large uncooked chicken breast) and cooked 8 hours on low - it came out fantastic. I did use some other user's tips: I cooked with 2 cans white beans, 1 can black beans, 1 can of corn, omitted the can of jalepenos and added a fork full of sliced jalepenos. You can't mess this up in the slow cooker, it came out nice and thick. I served with a dollop of sour cream and my husband added cheese and ate with tortilla chips. So simple and came out great! Thanks for the great recipe!
Brought it to the potluck. And out of the 5 crockpots full of soup, this was the only one that disapeared, and disapeared quickly. It was a hit. Ok it was altered. But still very close to the original. no can of green chilis - I deseeded and put in 2 Anaheim chilis; no jalepenos and no cayenne - 1 tsp of crushed red peppers; no chicken broth - 3 cubes of bullion, one cup water, one cup milk; 2 cans of white beans plus juice, not 3; 2 cups of moterey, not 1, dairy is what makes white chili, want healthy? then go eat red or green chili; added 2 tblsp of lime juice; added 1/4 cup of fresh cilantro
This recipe is great, but instead of adding a can of jalapeños, I add chipotle chile powder for heat and a bit of tomato paste for a little richer flavor. Plus, I leave out the oregano since it seems just a touch overpowering to my tastebuds.
Delicious recipe! I did cool it down a bit by leaving the jalapeno peppers out and thickened it with a bit of corn starch. We loved it! An easy recipe to customize although delicious to begin with.
This hot and spicy chili mellows the second day. I usually make it one day and serve it the next. Very good served over mexican rice with a bit of sour cream.
I actually entered this chili into a chili cook off last weekend with 20 teams and won first place. It was extremely good!
Yummy recipe. I omitted the jalapeno's so my kids would eat it and I let people add the cheese themselves. It is great as leftovers too.
Very good. I served jalapeno and cayenne on the side because I have small children, but otherwise followed the recipe. I did take the advice of one of the reviewers and pureed one can of beans to use as a thickener. Worked perfectly!
Excellent dish. Added a can of Ro-Tel's in and gave the mixture a few seconds of my handmixer to add creaminess and texture. Also upon serving I gave a squeeze of fresh lime and a little chopped cilantro. Ole!
I am going to buck the 5 star trend here. I made this for the Superbowl; I cut the jalepenos by 1/2 based on other reviews. Even then, it was left mostly untouched by my guests. It was unpleasantly spicy. At the end of the game I had 15 bowls with one or two bites taken from it. What a waste! So "as written" I give it a one or two star rating. I would definately cut the cayenne, jalepenos and cumin by at least half, then add them back to taste later on. I would also use more cheese and serve w/cheese on top. This can definately be a 5 star recipe, but as written, it will not get 5 stars from me.
This was a great recipe! I love hot foods and this was definitely HOT. It was a bit too hot for me, actually. I added one more can of chicken broth, a bag of cheese, fresh jalapenos with out the seeds, a half teaspoon more cumin, one can of diced tomatoes , chili powder instead of oregano, and ground chicken instead of chopped. I rinsed all of my beans and tomatoes really well. The cheese and extra broth cut down on the spice quite a bit. I think that using fresh seedless jalapenos instead of the canned may have cut down on the heat as well. All in all, this was a very good recipe and easy to manipulate into your own style.
This was outstanding! My husband, who is not a big chili fan, really liked it, too (got an "eyebrow raise" while eating it - ultimate compliment! : ) I used a shredded rotisserie chicken from Sam's and navy beans, 1 can diced chiles, a smaller amt of jalapenoes that I chopped up. Admittedly not a pretty dish to look at, but MAN, is it good!!
I can state objectively and unequivocally that this is the best tasting chili I've ever had. The submitter is an angel, should be canonized to sainthood...
I took a hint from reviews that mentioned this wasn't very thick, and used only half of the broth. It made for a nice, thick chili. I also left out the jalapenos (served them on the side as topping for those who like heat) and cayenne to accomodate those who don't like heat. I took the hint from the submitter and subbed them for an extra tin of green chilies. This is the first white chili I have made and we all enjoyed it. It's even better the next day. Really flavorful.
DELISH...will definitely cut back on the chicken broth next time. Was a little too runny for me, but was absolutely delicious.
Excellent recipe! Based on other reviewers I made these changes: pureed 1 can of cannelini beans, used 1 can each of Rotel, corn, cannelini, black beans & a can of cream of chicken soup to thicken it up. Also reduced the cayenne to 1/4 tsp & gave 2 dashes of Chipotle Tabasco for some smokey flavor. Served it with diced thai chiles for mny chile heads, diced poblano for milder, cilantro & sliced cherry tomtatoes. It was wonderful! thank you so much for this recipe!
I LAUGH WHEN PEOPLE "REVIEW" AND THEN SAY BUT I CHANGED THIS AND THIS WELL I AM ONE OF THEM NOW. THE FLAVOR WAS AWESOME AS IS FOR PEOPLE WHO LIKE SPICY - DON'T CHANGE A THING!. HERE IS WHAT I CHANGED FOR MY PERSONAL PREFERENCES. I WOULD OMIT THE JALAPENOS BECAUSE I DON'T LIKE SUPER SPICY, I WOULD CUT THE BROTH BECAUSE I LIKE THICK CHILI TO MUCH BROTH MADE IT SOUPY. AND HONESTLY I DIDN'T COUNT THE "CUPS" OF CHICKEN I JUST CUT UP 4 CHICKEN BREASTS COOKED THEM AND TOSSED THEM IN. OH YEA AND A CAN OF DRAINED WHOLE KERNAL CORN BECAUSE I LIKE CORN. ANYWAY THE WHOLE FAMILY LOVED IT!
Very good. Very spicy, though, and I only added a pinch of cayenne not the whole teaspoon. I stirred in some sour cream (maybe 1/3 cup) instead of the cheese, and then added pepper jack cheese and crushed tortilla chips to each bowl
This was AMAZING. Sooo good! I used fresh jalapenos instead of canned (de seeded) and I used real chicken stock and leftover chicken off the bone. That makes all the difference, I think. I simmered it all day, adding broth occasionally, and then added the cheese at the very end. Served with sour cream, and it was so good. My husband was raving about it. Definitely keeping this recipe!
This recipe was awesome especially when served with Grandmother's Buttermilk Cornbread from this site! Since I had some cooked leftover chicken I used that and threw everything in a crockpot on high for 2 hours and on low for about 3 hours. I used a vidalia onion, reduced sodium chicken broth and left out the cayenne since my leftover chicken was already spicy. However, I did add about a cup of mild salsa and jalapeño jack cheese. I will definitely be making this often.
This was the first white chili I've tried, and I have already had a request to make more. I used the full amount of spices, but followed the suggestion to puree one can of beans to make the chili thicker. I let it simmer for 20 minutes longer than suggested, and it came out thick (like chili should be!) It was twice as good the second day.
My husband refuses to call this 'chili', he calls it 'bean soup', and he loves bean soup. I don't like bean soup, but I love this!!
Amazing!! Great with cornbread. I also added mushrooms and used pulled pork instead of chicken. My husband thinks this is just about the best thing he has ever tasted!
Really changed this up! Wanted my picky eaters to enjoy this so left out peppers and spices. Substituted italian seasoning and added cooked whole grain macaroni. They ate it all! Used ground turkey instead of chicken breast. Great quick meal everyone will enjoy!
I made this for a potluck at work..it was gone within minutes and I received a ton of compliments!
Right up my ally but I gave it only 4 stars since I had to make so many alterations to the recipe. Based on other reviewers suggestions, I omitted the jalapeno and only put about a pinch of the cayenne pepper in it. These are some other alterations I made to make this good dish an extraordinary dish: the juice of 2 limes, 2 tbsp chardonnay, little less than 1 tbsp balsamic vinegar, 1/2 tsp salt, 1/8 tsp ground black pepper, 1/4 tsp sugar, pinch red pepper flakes, and fresh cilantro. I also used just 2 cans of white beans and 1/2 cup frozen corn kernals (frozen for better freshness). I also cut a few corn tortillas into strips, brushed them lightly with oil, and baked them until very lightly browned for extra garnish and flavor. Delicious with these additions!
I made this at my parent's house and we all loved it. Heat-wise I found it to be mild and my parents thought it was just perfect. When making it for myself I would probably add peppers much higher on the Scoville heat scale. It had a great flavor anyway so for most people adding hotter peppers would be unnecessary. If you want more of a chili I'd recommend swapping one can of broth with an extra can of beans. Just mash beans on the side of the cooking pot to preference. Don't forget that you'll be adding cheese at the end which will thicken it even more.
I followed this as written except for omitting the jalepenos and I thought it was just ok. I was looking for a creamier, thicker sauce I think so I followed some other reviewers suggestions and pureed one can of trhe beans. I also added a little half and half and corn. With these changes it was a four star.
Superb flavor! We love spicey, so this was perfect for us. Even dared to use fresh jalapenos. And during the season (about August) we used hatch chiles... which added a wonderful taste!!! This is just darn good chili!
Excellent. I've made it twice now and get rave reviews. I use 5 cans of beans and puree 2 of them. Otherwiise it's perfect.
I used raw beans and soak them overnight. I added small chopped carrots while cooking and garnished with cilantro. We loved it.
I would have given this recipe 5 stars, except I made a few changes! I agree with the other reviews that this was going to be super spicy so I changed it up a bit so the entire family would enjoy. Instead of preparing it like the directions, I used the crockpot instead! I threw in 2 frozen chicken breasts (you can put in thaw uncooked chicken to speed up time), 1 can of corn (drained), 2 cans of white beans, 1 can of white kidney beans, 1 can (4oz.) green chiles, 1 can of chicken broth (I found it was too soupy with 2 cans of broth, but just my preference), half of an onion (diced), 3 cloves garlic (minced), 2 tsp cumin, 1 tsp cayenne pepper, 1 tsp oregano, salt/pepper to taste. I put the crockpot on for 6 hours (high) and then shredded the chicken 30 mins before serving. It was so delicious!!! Certainly will be a regular at our house.
I tried this out for a Chili fund-raiser at church. It was a smashing hit. Everyone wanted to know the recipe. I am going to cook it tonight for a pot-luck dinner at church tomorrow. BTW, I used a rotisserie-style chicken instead of the breast. It was already cooked and just had to be deboned. Thanks, Cha Cha
This was fabulous. I omitted the jalapenos and cayanne pepper (because I have small children and a heartburn prone husband), used 2 cans green chilis (pureed for my picky son), 1/2 teaspoon cumin, and black beans (because I was out of white). I left everything else the same. It was so yummy and even my bean hating husband liked it and said that I could make it again.
I'm so happy to see this recipe posted. I made it a few times last year and misplaced the recipe. We all love it and you can make it as spicy as you like by adjusting the ingredients slightly.
I loved it. I used fresh roasted green chile & freah jalapenos instead of canned. I added an extra cup of cheese, Misson corn chips & a little bit of sour cream. My boyfriend never eats leftovers, but this time he did! Great recipe!!!
I've made this recipe dozens of times now, and it's always a huge hit. My husband can't handle spicy foods, so I leave out the jalepenos and the chilis and offer them on the side, along with olives, more cheese, tobasco, green salsa ... you get the picture. Guests love the "make as you like" presentation. One person even asked me for some pickle juice. The chili stands on its own as well.
I've had this recipe for a while and I finally made it and it was excellent. It's probably the best "soup" I've ever made. It really is more of a soup than chili which is fine with me. You just need to add more chicken and beans for chili. The flavors and spices compliment one another very well. Wonderful recipe!
Excellent, fairly easy dinner on a below 30 degree night! To pre-cook the chicken, I brined & poached it in salted water with about 2 Tbsp. southwest seasoning. I'm almost glad that I brined it, because the chili itself was a tad underseasoned. I added a few tsps of salt to perk it up. Great heat level for my taste (I don't like too much) and the 4 of us finished off the pot for dinner with some corn bread. Will be making this again!
outstanding! after reading reviews, I decided to replace the jalepenos with more mild green chiles and to only add 1/4 tsp of cayenne. It was still plenty spicy for me. I also took about a third of the soup before I added the cheese (I dodged most of the chicken)and pureed it and then put it back in the pot to thicken it up. The puree really makes the flavors and the consistency come together nicely.
Very delicious....especially the second day! I used two cans of green chilis and soaked two cups of dry beans instead of using canned. Next time I will reduce the amount of cayenne pepper....it had just a bit too much kick for my kids, but they loved it anyway.
I LOVE this chili. I have made this recipe several times and finally found the perfect combination for my tastes. To begin, I cook and shred about a pound of chicken breast. I dice 1 medium onion and cook it along with 6 cloves of garlic. I omit the jalapeno peppers. I add two cans of green chilies. I use 2 tsp. of ground cumin, 2 tsp. of oregano, and 1/4 tsp. of ground red pepper (do not have cayenne pepper). I use 2 cans of chicken broth. I use 4 cans of white beans (puree 3 of the cans in the blender). I do not add the cheese to the mixture, but rather let everyone add what they would like on their own. It is excellent with crushed tortilla chips and sour cream on top as well!! This recipe is a KEEPER!!
I LOVE LOVE LOVE this recipe! Can't believe I'm only reviewing it now...I've been making this for a good 2 years now. I simplify it quite a bit though...I only use green chiles, garlic, onions, cumin, italian seasoning, chicken (canned or rotisserie), broth and combo of great northern and white kidney beans. Perfect EVERY time! Wonderful recipe!!!
This was absolutely delicious. Like others suggested, I used about 2 heaping teaspoons of the diced jalapeno and most of the green chilis - not all. I used both cans of broth (didn't cut back as on of the reviewers suggested). I used two cans of canned white beans (pureed one) and one can of pinto beans. Then when it was done and in the soup bowls, I put a little shredded mozarella on top. Really good recipe and easy! Oh and I sauted some celery with the onion. Also added a can of corn to it.
My favorite...always double or triple for large crowds or freezing and eating later! Pretty spicy so I often don't use all of the chiles and jalepenos.
This is a sensational recipe and a nice break from our other chili recipes! I made it as described and it was perfect! I did not think it was too hot, though we like a kick to our chili. I used a rotisserie chicken from the grocery store, which made this recipe even easier, topped with a little extra cheese and a dollop of sour cream. We served it with corn bread and a black bean salad. This one is a keeper and we'll definitely make it again! Thank you !
Left out jalapenos and cayenne to make it more kid friendly - took a double batch to a Christmas open house and took home a completely empty pot along with a lot of compliments!
We LOVE this recipe!!! I made it exactly as stated, it was spicy but not as horrible as other reviewers said. Really this recipe doesn't need any changes, but I think I will add a can corn next time for texture.
Awesome recipe! Every time I serve this someone asks for the recipe. I must admit to altering it a bit: less liquid (we like stews better than soups) and less peppers (full strength it's a spicy for young palates).
A great base recipe and is one of my wife's favorites. Like others, I use just two cans of beans and add cheese and sour cream after plating. It is a little on the spicy side, but I like it that way. I use fresh chopped jalapino and use a can of Rotel instead of the can of chili peppers. It's even better the next day.
Great amount of heat. We killed it. A little soupy though. Next time we'll go with a can of cream of chicken instead of one of the broth cans. Thanks Cathy!
I give this recipe 4 stars, although I don't make it exactly as written. We never use canned beans, so I pre-soaked 1 lb. of dry white beans and cooked them with the other ingredients in the crock pot. I did skip the jalapenos and only used a dash of cumin & cayenne, due to my family's preferences. I think the crock pot cooking makes all the difference in the world, because it gives the flavors more of a chance to combine, which reduces the "bland" flavor some have complained about. It also soaks up much of the liquid, and after removing & pureeing some of the beans just before serving, it ended up with the perfect texture. The initial recipe is great for a quick meal, but the crock pot makes it so much better. (I cooked it for 7 hours on high.)
Just make this recipe as directed. You don't need to add cream of chicken soup or anything to thicken it. It thickens because of the beans. It's a spicy chili and that's what makes it so wonderful. I did add some frozen corn, just because. My husband and myself love it. I use this recipe everytime I want a white chicken chil.
Now this was AWESOME. Followed recipe modifications recommended by others and reduced the jalepeno and cayene pepper. Was more than warm enough. The left overs keep well and really flavor up in the fridge.
I made this tonight for dinner. My husband even ate it, and he doesn't like red chili. I omitted the jalapeno peppers and used 2 cans of chopped chiles instead. I did mash up one of the cans of beans for texture.
A lovely white chicken chili. Based on others' comments, I only added about 1/3 -1/2 of the broth to make it less soupy. A few comments: the jalapeno bite was very nice but the flavor behind it didn't offer as much depth as I like in my chili. The added cheese and cilantro (both as garnish) helped but it was still one dimensional. I made this and the "meatiest vegetarian chili" for a crowd and the flavors in my vegan option beat this chili hands down. A nice alternative, but not a blue ribbon option.
This is one of our favorite chili recipes! My boyfriend and I like our food spicy so we throw in 2 cans of jalapenos and omit the green chilies since I'm not a big fan. I also about 2/3cup of corn and 1/2 cup more cheese. It's a staple in our recipe list!
I've been making this 10 years, since I first found it on AllRecipes.com. Buy a pre-cooked roaster chicken (I like BBQ or Sam's Club flavors), remove the meat, rough chop and set aside 'til needed, then cover bones, skin, etc. in water and create broth from it while you're cooking the onion mixture. The seasonings from the roaster chicken give it an added depth of flavor. Fill a discarded bean can with the broth (it's 14.5 oz) twice and add to your mixture. Also, I only use 2 oz jalepenos, and double up on the cheese. Enjoy!
Great white chili - I used fresh jalapeno instead of canned, 1 can of chicken broth and pureed one of the cans of beans as a thickener. Simmered for longer, nice if you have the time but probably not necessary. Top with sour cream and cilantro served with flour tortillas. YUMMY
Very good! Left out the jalapenos because I was afraid it would be too hot and my husband hates onion, so I changed that to 2 tsp granulated onion. That was the only change. Loved it.
I really liked it, but with modifications. I eliminated the jalapenos, half the cumin and cayenne, added corn, and sour cream and tortilla chips at the end.
This is an outstanding recipe. Healthy, easy to make, and tastes great. I've made it a zillion times, and have found the following modifications to be helpful: I use two cans of diced green chilis and skip the jalapenos. I also use 1 tsp. of chili powder instead of the cayenne. It still has a kick with these changes, and you can always turn up the heat in each bowl with Tabasco. I add the chicken broth last and only add as much as necessary to get a good, thick consistency. Assuming you don't drain your beans, using all the broth will result in chili that is more like soup (unless you boil it down). I brown the chicken (using ample salt, pepper and oregano to flavor) and saute the onion/spices separately, then throw everything together into the crock pot and let it simmer for a long time. I often add chunks of sausage to change up the flavor and texture. I do not add the cheese, but rather sprinkle a little on top before serving. To improve the presentation (it can look a little like gruel), I serve with cheddar cheese, sour cream, chopped cilantro and sometimes a bit of chopped red bell pepper. Yum! A definite crowd pleaser.
